🍽️ Crispy Meatballs with Yogurt Dip

Name: Crispy Meatballs with Yogurt Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 slice toast bread (from the day before); 3 tbsp whipping cream; 1 onion; 1 tbsp olive oil; 700 g mixed minced meat; 1 egg; 2 tbsp freshly chopped parsley; 1 pinch lemon zest; salt; pepper (from the mill); oil (for frying); 12 leaves savoy cabbage (small leaves); 2 chili peppers (red and green); 100 g yogurt; 2 tbsp hot mustard; 1 tbsp honey

640 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 slice toast bread (from the day before)
3 tbsp whipping cream
1 onion
1 tbsp olive oil
700 g mixed minced meat
1 egg
2 tbsp freshly chopped parsley
1 pinch lemon zest
salt
pepper (from the mill)
oil (for frying)
12 leaves savoy cabbage (small leaves)
2 chili peppers (red and green)
100 g yogurt
2 tbsp hot mustard
1 tbsp honey

Instructions

1. Pour the cream over the toast slices and let the bread soak for a short time.
2. Peel the onion and cut it into fine cubes.
3. Heat oil in a pan and sauté the onion cubes until they become translucent.
4. Add the minced meat, the egg, the chopped parsley, the soaked bread, the onions, and the lemon zest to a bowl.
5. Season the mixture with salt and pepper and knead everything well together.
6. Form small balls from the meat mixture.
7. Fry the meatballs in hot oil for 5 to 6 minutes until golden brown.
8. Wash the savoy cabbage leaves and steam them for a few minutes.
9. Wash the chili peppers and cut them into rings.
10. Mix the yogurt with the mustard and honey for the dip.
11. Place the meatballs on the steamed savoy cabbage leaves.
12. Sprinkle the chili rings over the balls and serve the dish with the yogurt dip.

Nutrition per serving

kcal: 640
Protein: 42 g · Fett/Fat: 47 g · Carbs: 13 g